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Apr
27
2004
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Written by Patrick
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Tuesday, 27 April 2004 |
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I remember when, as a small child, my grandparents brought home a bottle of fruit wine they had bought that had a pear in the bottle. It still is one of the most interesting and unique novelty items I have every come across. In fact, the practice of growing pears in the bottle dates back hundreds of years, to Alsace, France where pear brandy is a local tradition.
 Growing these "Pears-in-Bottle" starts in late May, when the small pear will still fit in the neck of the bottle. The correct way to do this is to slip the pear in, while still on the branch, and tie the bottle to the tree so that the bottles neck faces down. This helps to prevent condensation from building up inside the bottle and ruining the fruit. The bottle should be left in place until ready to harvest, typically in late August.
Once the pear is fully grown, and the bottle has been harvested, the only thing to do is to rinse the bottle out as thoroughly as possible, and add the wine! We have included a recipe for pear wine below, or you can simply purchase a bottle and use that!
Pear Wine Recipe
(It is strongly advised that you read further on proper wine-making techniques before attempting to make your own wine!)
Pears 4.5 lb
Sugar 1 lb
1 lb Potassium Sorbate
Citric Acid
Water 1 gallon
Pectic Enzyme
Wine yeast
Yeast nutrient
Chop up the pears and place into a large fermenting bin. Add the sugar and citric acid to the bin and then boil the water and pour in. Stir until the sugar has completely dissolved then leave to cool. Once cool, add the pectice enzyme, stir and leave for 24 hours. Add the yeast and nutrient and then place in a warm place. Stir daily for 5 days then rack off into a carboy and fit a bung and airlock. Rack off for the first time after 3 months. Prior to bottling, add the potassium sorbate to stabilise and prevent additional fermentation.
Posted by Patrick Rogers at 06:39 AM
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Feb
14
2004
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Written by Patrick
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Saturday, 14 February 2004 |
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This is a fun and easy recipe. Great for summer barbeques, pool parties, or for sippin' on the back porch!
You Will Need
1 to 1 1/2 cups sugar (To Taste)5 cups water
12 stems fresh lavender
2 to 2 1/2 cups lemon juice (To Taste)
Mix the sugar in with half of the water, and bring to a boil. Once it is boiling, remove from the heat and add the lavender stems. Cover, and let cool.
When it has cooled, add the remaining water and the lemon juice and strain out the lavender.
Serve with crushed ice and garnish with lavender spikes.
Makes 8 cups.
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Jan
23
2004
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Written by Christine
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Friday, 23 January 2004 |
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Use these on candy trays, as a garnish for fruit cups, as a decoration on cakes or pies, or to adorn a serving platter for a special meal.
You will need
1 Egg White
Fresh Rose Petals (use only homegrown petals that you know are pesticide free)
1/2 Cup Sugar
Begin by slightly beating the egg white in a small bowl. Sprinkle a layer of sugar on a small plate. Dip the rose petals first in the egg white, then coat both sides with sugar.
Dry these confections on a rack. Store the candied petals on wax paper, each layer separated by a paper towel or piece of cheesecloth.
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Jan
23
2004
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Written by Christine
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Friday, 23 January 2004 |
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A handful of strongly scented rose petals will delicately flavor a punch for any party.
You will need
- A Gallon of Punch
- 1/2 Cup Fresh Rose Petals*
- 1 Bottle Sparkling Wine or Sparkling Cider
- 1 Tbsp Sugar
- 1 Lemon
*Use only homegrown petals that you KNOW are pesticide free
*The stronger the fragrance of the rose, the stronger the flavor.
2-3 hours before you wish to serve the punch, put a good handful of fresh, scented rose petals into a mixing bowl. Sprinkle a tablespoon of sugar over the roses and pour over it a large bottle of sparkling wine or sparkling cider, along with the juice of one lemon. Chill.
When ready to serve, strain off the liquid into a punch bowl and add additional fresh rose petals and any berries in season. Serve in tall glasses for an elegant treat.
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Jan
23
2004
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Written by Christine
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Friday, 23 January 2004 |
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These make a healthful snack the kids should love! A nicely wrapped sample, with the recipe attached, also makes a good holiday gift.
You will need
- 1 Cup Ripe* Rose Hips
- 1 Cup Sugar
- 1/2 Cup Water
- 1 or 2 Pieces Crystallized Ginger
- Additional Water (for simmering)
*Use only homegrown hips that you KNOW are pesticide free. *Rose Hips are ripe in the fall when they have turned bright colors.
 Snap off the stems and tail of the rose hips you have gathered. Discard any imperfect ones. Split the hips open. With a teaspoon turned over, force the seeds out of the hips and throw the seeds away. Cover the hips with cold water in a saucepan and bring to a boil. Reduce the heat and simmer slowly for 10 minutes. Drain well.
In the same saucepan, bring 1/2 cup water, 1 cup sugar, and the crystallized ginger to a boil. Add the drained rose hips (not more than a cupful at a time). Cook slowly, until the hips just begin to appear translucent. Using a skimmer, remove the hips from the syrup and spread them on a platter to cool. If you have more hips, cook them the same way until all are cooked, but never add more than a cupful at a time.
Once cool, roll the hips in granulated sugar and spread thinly on waxed paper to dry. Store in an airtight container.
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